I served this week’s French Fridays with Dorie recipe, Two Tartines from La Croix Rouge, for breakfast. Here’s why that’s not weird.
So I’m sure everyone has encountered the occasional continental breakfast in their lifetime. Usually these are fairly lackluster hotel affairs which leave you wondering why you bothered. But, have you ever wondered why the name “continental” is applied? Well, over in Europe they have the Brits and the Irish out there on their islands, and then there’s the continent. On the islands breakfast was traditionally a fairly hearty affair. I have enjoyed many an Irish and English breakfast. I particularly like the beans which feature in the English version. It sounds so out of place, but they are really very tasty. And then there was what the Brits referred to as continental breakfast, which, logically, is what one got for breakfast when visiting the continent.
Over time the term seems to have been abused and expanded to cover a multitude of sins, but the traditional continental breakfast is made up of bread, cheese, sliced meats (usually ham), yogurt, fruit, juice, and coffee or tea. Maybe a hard boiled egg, but nothing fancier. And, while I can’t speak for the rest of the continent, this is indeed a fairly standard breakfast offering around these parts. The key, as with so many things, lies in the ingredients. And where can you find better bread and cheese than on the continent?
This is why I read this week’s recipe and instantly thought, breakfast! My husband didn’t even bat an eye. My local deli had 4 different kinds of salmon, 10 different kinds of ham (!), and exactly one small offering of roast beef, hidden away in the back. That should give you an idea of local tastes. We bought two of the salmons, settled for any roast beef we could get, and considered ourselves lucky.
And may I just say, breakfast was delicious!
one expat's life 
Sounds like a perfectly reasonable breakfast to me. Just wish I was getting my ingredients on the continent…
A delicious breakfast indeed. I loved all the ingredients and everything is so tasty together.
Your photos are wonderful.
Germany definitely makes the best breads. I know it’s sacrilege, but I prefer a nice German seed bread over poilane. Shhh! (Nothing against poilane. Also delicious.) I never thought about the origins of a Continental breakfast. Neat!
Everything looks delicious! If I could get salmon like that I wonder if I might like it. My husband agrees with you about beans for breakfast. I prefer my breakfast continental style.
I had my tartines for breakfast too! And I am not even European. It just fitted in with my schedule the best. These were delish.
I’d have no trouble eating these for breakfast! Your salmon looks incredible!!!
I think these are perfect breakfast foods 😉
Oh, the salmon one totally reminded me of bagels, so you’re good!
My sister and I never could get used to meats and cheese for breakfast when we traveled together, now I laugh because she is married to a German and eats meat every morning. Glad you enjoyed these sandwiches we liked them too, for lunch.
I would have no trouble eating these for breakfast, Rose! Your salmon is so fresh and beautiful! We enjoyed ours for lunch and will do so again! A winner for sure!
Your breakfast looks wonderfully yummy! I don’t think it sounds weird, just not my habit. I thought your take might be something like this (as for different breakfasts – Singapore and Osaka offered some interesting alternatives though I think you can always find something that appeals).
Rose, sometimes these simple meals with wonderful ingredients are just the best! Your Tartines look wonderful and it is such a pleasure to read that you and your husband enjoyed them so much for “Continental” breakfast!
Yup, the bread and cheese on the continent are the best, and the others are all trying to emulate the continental model. Thought I’ve never had roast beef for breakfast, I have had ham and cheese, so can easily picture that. Your home breakfast table looks like worthy spread for guests! Glad you enjoyed this.
You had a delicious breakfast:) The tartines look wonderful.
I’m so jealous that your local deli has 4 different kinds of salmon! I love having bagels and lox for breakfast, so this doesn’t seem too far off.
Love your post and these works for meals at all times! They were lunch and dinner for us!
which two salmons did you try?
In England, the Irish smoked salmon was a much stronger smoke than the American variety and they had many different types and levels of smoke available which was interesting 🙂
We had Norwegian cured salmon and wild Canadian smoked salmon. The second one cost a pretty penny.
The term continental is definitely abused – it is pretty scary what can pass for a “continental” breakfast at many US hotels…
I like that you adapted this for breakfast!